- 4 boneless chicken breast halves skinned
- Salt to taste
- 1 cup seasoned dry breadcrumbs
- 1 teaspoon dried oregano crumbled
- 1 teaspoon dried basil crumbled
- 2 eggs beaten to blend
- 3 tablespoons butter
- 3 tablespoons olive oil
- 3 garlic cloves minced
- 1 can tomatoes - (14 1/2 oz) drained, diced
- 1/4 cup tomato sauce
- 1 cup grated Parmesan
Preheat oven to 300 degrees. Place chicken between sheets of waxed paper. Flatten to thickness of 1/4 inch using meat mallet or rolling pin. Season with salt. Combine breadcrumbs, 1/2 teaspoon oregano and 1/2 teaspoon basil in shallow bowl. Dip chicken in eggs. Dredge in breadcrumbs.
Melt butter with oil in heavy large skillet over high heat. Add chicken and cook until golden, about 2 minutes per side. Transfer chicken to ovenproof platter. Place in oven.
Add garlic to same skillet and saute over medium heat until golden, about 1 minute. Add tomatoes, tomato sauce and remaining 1/2 teaspoon oregano and 1/2 teaspoon basil. Simmer until thickened, stirring frequently, about 2 minutes.
Spoon sauce over chicken. Sprinkle with Parmesan. Return chicken to oven just until cheese begins to melt.
This recipe yields 4 servings.